"It's peak tomato season and you find yourself surrounded by juicy, red tomatoes. In an attempt to make the most of nature's bounty, you throw them in anything and everything ranging from a punchy bloody mary cocktail to a spicy penne arrabiata pasta. While tomato might be the centerpiece of these dishes, there's another way to really leverage the flavors of ripe, in-season tomatoes and help them shine. Enter the no-cook tomato tasting board."
"The most important element of a tomato flight is, well, the tomatoes, so be picky about the ones you choose. You want tomatoes that are juicy and tender yet firm and large enough to hold toppings, and which make for a sweet and flavorful base - think heirlooms and beefsteaks. Aim for slices that are about ½-inch thick so they can hold up to the toppings."
Tomato tasting boards consist of thickly sliced ripe tomatoes topped with cured meats, cheeses, spreads, and other ingredients. Selection favors juicy, tender yet firm tomatoes large enough to hold toppings, such as heirlooms and beefsteaks. Slices about 1/2-inch thick provide structure for toppings. Simple preparations include flaked sea salt with olive oil and lemon, or caprese-style with mozzarella, basil, balsamic, and olive oil. Other pairings include pesto; hummus for earthy contrast; Mediterranean toppings like olives, feta, roasted chickpeas and za'atar; or protein-forward combinations such as cream cheese with smoked salmon, capers, red onion, aged cheddar with cured meats, and BLT-inspired bacon and lettuce.
Read at Tasting Table
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